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Josh and Amy - Cape Brandy Pudding

with Chantilly Cream and Strawberries

Prep time: 30 mins (+ standing)    Cook time: 45 mins    Serves: 10

Ingredients

Whipped cream and strawberries, to serve. 

Pudding

250g pitted dates

1tsp baking soda

300ml boiling water

60ml brandy

125g butter, at room temperature 

220g brown sugar

2 eggs

260g self-raising flour

1/2 cup roasted, chopped walnuts and pecans

Syrup

100g caster sugar

3tbs brandy 

3tbs water

Method

  1. Preheat oven to 180C. Grease a 20cm square cake pan or baking dish. Line base and two sides with baking paper.
  2. To make pudding, place dates, soda and water in a heatproof bowl. Mix to combine. Set aside for 20 minutes. Stir in brandy.
  3. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in date mixture. Fold in flour and nuts.
  4. Spread mixture into prepared pan.
  5. Bake for 40 minutes.
  6. To make syrup, stir all ingredients in a saucepan over low heat until sugar dissolves. Simmer for 3-4 minutes or until thickened to form a syrup.
  7. Use a large bamboo skewer to poke holes all over warm cake. Pour syrup evenly over pudding. Set aside for 30 minutes. Remove pudding from pan and cut into slices.
  8. Serve pudding with whipped cream and strawberries.
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